Monkfish Ragù recipes
Ingredients
- 2 pounds monkfish tails, cut into 1-inch pieces
- ¾ pound pork fatback, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, minced
- ½ medium carrot, finely chopped
- ½ fennel bulb, finely chopped
- 1 cup white wine
- ½ cup crushed tomatoes
- ¼ cup water
- 1 thyme sprig
- One 2-inch Parmesan rind
- kosher salt
- freshly ground black pepper
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